Mock Mashed Potatoes

 

My Grandma makes the best mashed potatoes in the world. For Thanksgiving, Christmas, Easter and certain birthday’s she peels, chops and boils about 15 pounds of potatoes to make her family happy. I know they are loaded with butter, milk & sour cream (duh, that’s why they taste so good!) and those items combined, are things I like to “avoid” during the week. I have seen a lot of recipes floating around for cauliflower mashed potatoes so decided to give it a whirl. I think they turned out pretty well and I even got my husband to eat half of the batch. Veggies for the win.

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Mock Mashed Potatoes

Ingredients

  • 1 pound of cauliflower florets
  • 1 tablespoon of minced garlic
  • Salt
  • Pepper
  • 1 tsp Smoked Paprika
  • 2 tablespoons of butter (I used vegan butter that was Soy Free)
  • A splash of Low Sodium Veg Broth

Directions

  • Boil a pot of water and steam the cauliflower until tender (about 10 minutes)
  • Drain cauliflower and add to blender (or food processor) with garlic, salt, pepper, smoked paprika and butter
  • Mix until everything is smooth. Here is where I add a bit of broth to give it a creamy consistency instead of rice texture.
  • Taste for seasoning.
  • After I placed the “mashed potatoes” in the serving bowl, I sprinkled more of the Smoked Paprika on top.
  • Enjoy!

 

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Quinoa Pumpkin Chocolate Chip Cookies

 

I saw these Quinoa cookies last week and thought “Hmmm, that sounds intriguing”. I’m a big fan of quinoa but have never tried it in a sweet dish. (PS: this Bud Light commercial cracks me up every single time) I decided I was going to give these a go but that they were missing a certain ingredient. A cookie isn’t a cookie without something sweet!

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Quinoa Pumpkin Chocolate Chip Cookies

Ingredients: 

  • 1 1/2 cup water
  • 3/4 cup raw quinoa
  • 1 cup whole wheat flour
  • 1/2 cup organic sugar
  • 1/4 cup ground flax seed
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon sea salt
  • 1/2 cup pureed pumpkin
  • 2 tablespoons coconut oil (or whatever you have on hand)
  • 1 teaspoon pure vanilla extract
  • 1 egg white
  • 2 tablespoons honey
  • 1/2 cup mini chocolate chips (vegan or regular)

Directions:

  • Add quinoa to a fine mesh stainer and rinse well before using in this recipe.
  • Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  • Add flour, sugar, ground flax, pumpkin pie spice and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  • Add pumpkin, oil, vanilla, egg white and honey to a small bowl and stir well.
  • Pour the wet mixture in with the dry mixture and stir to combine.
  • Fold in chocolate chips.
  • One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly with a spoon.
  • Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
  • Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
  • Cookies can be stored in the fridge for up to 2 weeks. (Will make about 30 cookies)

Enjoy!

 

Candle 79

I teeter and totter between trying to be vegan, vegetarian, pescatarian and an everythingatarian so while I was in my “vegan phase” I begged and pleaded for Adam to try out Candle 79.

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Surprisingly, he said yes!

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We started off splitting the Spinach Ravioli as an appetizer

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Saffron ravioli, sautéed garlic spinach, cashew vegetable cheese in a truffled tomato sauce.

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I don’t think I’ve ever seen a ravioli so big! If we didn’t know any better, we would have never guessed that this was vegan. It was cheesy but not heavy like one stuffed with ricotta.

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Adam ordered the carribean jerk grilled seitan sandwich. I thought it would be the most “meaty” thing on the menu and sure to fill him up. Plus, it had a habanero coulis and the man loves everything spicy! He finished the meal and it also filled him up! Maybe I could turn him Vegan?

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I ordered the Grilled Kale Salad and it was HUGE. I don’t think I’d ever see the day where I would say can you box the other half of my salad up. It was delicious and I enjoyed all of the textures from the avocado, lentils and sunflower seeds.

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Vegan Desserts are just as good as regular desserts so we went ahead and placed an order to split the Chocolate Chip Brownie. I personally would have chosen the Peanut Butter Mousse Pie but I gave Adam the reigns of choosing since he was a trooper for agreeing to Vegan food.

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Anything drowned in chocolate sauce is A-OK in my book! It blows my mind how they can make a dessert taste just as decadent without any milk, cream & eggs.

We were both really surprised at how tasty and flavorful all of the dishes were considering they were largely vegetable/grain based. I felt that they really focused on using fresh seasonal ingredients and a variety of spices and unique flavors to make Vegan meals more appealing to a carnivore. The best part was that when I left Candle 79, after eating an appetizer an entree and a dessert, I didn’t need to unbutton my jeans. I was satisfied, but not stuffed. The best kind of full.

Weekend stuff

Friday at 5pm. Seee ya work.

Friday at 5pm. Seee ya work. 

We have stripes people!

We have stripes people!

 

Strawberry Blonde Smoothie

Strawberry Blonde Smoothie 

 

Adam loves shopping!

Adam loves shopping! 

 

Trader Joe's Sunflowers $3

Trader Joe’s Sunflowers $3 

 

Crab Cakes, Garlic Shrimp, Brie Mac & Cheese (!!!) and Asparagus

Crab Cakes, Garlic Shrimp, Brie Mac & Cheese (!!!) and Asparagus

 

Motivation on a Sunday morning run

Motivation on a Sunday morning run

 

#tea

#tea

 

kicks

kicks

 

Hello

Hello

 

Best Market!

Best Market!

 

2 of my favorites -- missing one

2 of my favorites — missing one

 

Gelato -- National Ice Cream Day

Gelato — National Ice Cream Day

 

Happy

Happy

 

First time at J. Crew on 5th Ave

First time at J. Crew on 5th Ave 

 

Free Ice. Sweet deal

Free Ice. Sweet deal

 

HUGE sale. Always my excuse :)

HUGE sale. Always my excuse 🙂

 

Loving our entry -- Gallery Wall going up this week

Loving our entry — Gallery Wall going up this week

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WIAW – Funfetti “Ice Cream”

Happy Hump Day! The fact that it is already Wednesday is really making this week more enjoyable… even with the 50 degree weather + rain. I give up on Mother Nature and I’m reallllly over you, May. Since it’s WIAW I’ve linked up with Jenn. Here are my Wednesday eats!

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Breakfast: Protein Waffles with Peanut Sauce — This is my new favorite breakfast! 34 grams of protein, 230 calories and 19 carbs. Delicious.

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Morning Snack: Apple & Almond Butter

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Lunch: Dirty Rice & Beans with homemade Guacamole

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Snack: Coconut Yogurt with Homemade Granola & Strawberries

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Dinner: Zucchini Noodles with an Avocado Pesto Sauce

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Dessert: Funfetti “Ice Cream”

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So as you may or may not notice from the above pictures… I went vegan! I’m testing it out for health reasons right now and see if it helps with some of my issues. I’m only on day 10 today but it seems doable as long as I am prepared with foods for the week (or I convince my husband to go to a Vegan restaurant in NYC – review tomorrow). My toughest part of this journey will be NO FRO YO. I might cave in once in a while but for now, I’m holding out strong. When my friend Ashley sent me a picture of her frozen yogurt last night – I instantly craved a bowl. I whipped up this mock funfetti ice cream for Adam and I and we both agreed that it tasted exactly like cake batter. Vegans can have fun too 🙂

Funfetti “Ice Cream”

Ingredients

  • 2 bananas, frozen and broken into chunks
  • 1/3 cup Vanilla Almond Milk
  • 1 tsp Vanilla Extract
  • 1.5 tbsp Sugar Free Jello Pudding Mix – Cheesecake Flavored
  • Sprinkles

Directions

  • Blend bananas and almond milk until creamy
  • Add vanilla extract and sugar free cheesecake pudding mix
  • Blend until smooth
  • Pour into bowls (or cups) and sprinkle away ( Don’t add sprinkles to the blender – They will bleed and turn your ice cream colors)

Enjoy!

 

 

3 Day Weekend Stuff

This is how I started my Memorial Day. With over 20 test tubes of blood taken and 11 holes in my elbows, wrists and hand. Not cool.

This is how I started my Memorial Day Weekend. With over 20 test tubes of blood taken and 11 holes in my elbows, wrists and hand. Not cool. (NOT pregnant 🙂 – already had 3 people ask, whoops.)

Double Date night with the in-laws. Yes, it was FREEZING on Saturday.

Double Date night with the in-laws. Yes, it was FREEZING on Saturday.

Park Ave.

Park Ave.

Standard Weekend Breakfast - Whole Wheat Pancakes with Peanut Flour Sauce & Thawed Frozen Blueberries (200 calories total !!)

Standard Weekend Breakfast – Whole Wheat Pancakes with Peanut Flour Sauce & Thawed Frozen Blueberries (200 calories total !!)

Organizing closet

Organizing closet

and shoes

and shoes

Finally headed back to church (we've been gone every weekend!)

Finally headed back to church (we’ve been gone every weekend!)

Date Night in NYC - Vegan Restaurant

Date Night in NYC – Vegan Restaurant

Awoke to a Memorial Day Parade outside of our apartment

Awoke to a Memorial Day Parade outside of our apartment

Spirit Colors

Spirit Colors

Peonies from our garden

Peonies from our garden

Afternoon runs

Afternoon runs

and bike rides

and bike rides

#nycskyline

#nycskyline

Trying to eat healthy on a holiday weekend

Trying to eat healthy on a holiday weekend

How was your long weekend?

Christopher’s Kitchen

In between the indulging we did manage to sneak in a few healthy meals. Saturday afternoon we headed to Christopher’s Kitchen for lunch outside on their patio.

030 I’m so artsy.

Christopher’s Kitchen is a raw vegan restaurant in Palm Beach Gardens. They have everything from fresh juices to tacos to ice cream sundaes. We browsed the menu for 10 minutes before making final decisions. There were so many options to choose from so I wanted to make sure we were making the best choice.

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I went with the Florida Chopped salad. There is something about a chopped salad that makes it 10x more enjoyable. My salad had sunflower sprouts, sprouted garbanzo beans & lentils, kale, romaine, apple, cranberries, herbs, avocado and pumpkin seeds with dijon dressing.

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Fabulous and refreshing.

Adam ordered the baby dragon bowl which had zucchini noodles, broccoli, red pepper, bok choy, cilantro, sesame seeds, almonds, and was tossed in five spice dressing.

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He couldn’t wait to dig in to his vegan lunch 😉

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He surprisingly liked it (a lot!) and finished the entire bowl. It had a nice kick to it and he’s a sucker for spicy foods so I’m glad they had something to please his meat-eating palette.

Good thing the lunch was light because I wasn’t leaving there without trying dessert! We chose the Cinnamon Sundae which was cinnamon maple sauce, candied pecans, crushed caramel bark and bananas w/ vanilla ice cream. Ummmmmmm, can you even handle the description?

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Vegan has never tasted so good and I can now die happy.

I also noticed they had a pastry case inside and mentally noted we needed to stop back in before heading back to New Jersey.

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On our way to the airport I picked up a few sweet treats (for myself) including 1 almond butter ball, 1 peppermint patty and 2 pieces of salted caramel chocolate bark.

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In an attempt to eat something besides dessert for dinner I also bought a freshly pressed juice (watermelon + mint) and an arugula and quinoa salad.

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Another winner in our book. The only thing I wish is that it was a bit less expensive. I don’t mind paying for good quality food but this isn’t somewhere I could eat daily on my food budget!

 

WIAW – Healthy Broccoli & Cheese Soup

 

Happy Wednesday! I think we all know that means that today is What I ate Wednesday, so let’s get to it. I also have a soup recipe below because I am clearly obsessed with soups during this cold streak (and of course today is 70 degrees)!

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Breakfast: 1 egg + 1 egg white, Muenster cheese, strawberry jelly and a bagel thin. Best part? The yolk breaking!

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Snack: Clementines & Almonds. Standard

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 Lunch: Healthy Broccoli & Cheese Soup (recipe below) + Honeycrisp Apple

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honeycrisp_apple

Snack: Think Thin Caramel Bar (Yum!)

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Dinner: Salmon, brown rice & Sugar snap peas

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Dessert: Clean Oatmeal Cookies

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I made the soup on Sunday which is definitely a keeper! It’s extremely healthy and clean. Adam and I try to eat as clean as possible 80% of the time – Our goal is to have a six-pack by Summer… Who else thinks I won’t ever get there? I like fro-yo too much!

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Broccoli Cheese Soup

Ingredients

  • 10 oz frozen broccoli florets
  • 2 cups Low Sodium Vegetable Broth
  • 1.5 cups Unsweetened Original Almond Milk
  • 2 tbsp All Purpose Flour
  • 1 onion, diced
  • 2 bay leaves
  • Salt & Pepper to taste
  • 1/4 tsp nutmeg
  • 2 tbsp EVOO
  • 6 baby carrots, chopped (Or 1 large)
  • 1/3 cup Nurtional Yeast (Don’t be scared of this!)
  • 2 tablespoons Romano Cheese

Directions

  • Heat olive oil in a soup pot on medium
  • Add onion and garlic – Cook til translucent, 3 minutes.
  • Add flour and whisk in Almond Milk and Vegetable Broth until no lumps remain
  • Add Bay Leaves, Nutmeg, Salt & Pepper
  • Bring broth to boil, cover, reduce heat to simmer for about 15 minutes – Stir occasionally so bottom doesn’t burn
  • Remove bay leaves discard
  • Add carrot & broccoli
  • Cover and simmer about 10-15 minutes more – or until veggies are tender
  • Add nutritional yeast and romano cheese.
  • Blend until smooth (Or a little chunky if you like to taste broccoli)
  • Serve hot

Enjoy!

 

 

100 Calorie Clean Chocolate Chip Oatmeal Cookies

Every night after dinner I HAVE to have dessert. 3 weeks ago it was Trader Joe’s Powerberries, 2 weeks ago it was Vita Tops and last week it was Peanut Butter Crunch Toast.

This.Must.Stop.

Not the dessert every night, of course. But the eating preservative filled desserts before bed time.

This week I was determined to be prepared so I made a batch of cookies (that should last for 2 weeks!). These cookies are a little under 100 calories a piece, clean and have the perfect crunch.

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Clean Chocolate Chip Oatmeal Cookies 

Ingredients

  • 2 cups Old Fashioned Rolled Oats
  • 1 cup + 2 tbsp divided Whole Wheat Pastry Flour
  • 3/4 cup Vegan Chocolate Chips (Whole Foods)
  • 1/2 cup melted coconut oil
  • 1/3 organic brown sugar
  • 3 tbsp unsweetened vanilla almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Directions

  • Preheat oven to 350 degrees
  • In a bowl stir together flour, baking soda, cinnamon and salt
  • Mix coconut oil and brown sugar until creamy in a separate bowl
  • Add soymilk, 2 tbsp whole wheat pastry flour and vanilla to oil and sugar.
  • Mix dry ingredients into wet ingredients
  • Combine oats and vegan chocolate chips
  • Scoop tablespoons of dough onto baking sheets
  • Bake 14 minutes until light golden brown
  • Remove from oven and let cool

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Sunday Stuff 1/27

Peanut Butter S'mores Banana Bread - It was delicious but I put it in a pan that was too small so it overflowed and didn't look pretty.

Peanut Butter S’mores Banana Bread – It was delicious but I put it in a pan that was too small so it overflowed and didn’t look pretty. 

 

Who will buy me a $700 pair of sunglasses?

Who will buy me a $700 pair of sunglasses?

Rainbow Chard, Walnuts, & Pear Salad

Rainbow Chard, Walnuts, & Pear Salad at Whole Foods

 

OOTD

OOTD

Salmon Mango and Avocado Sushi Roll

Salmon Mango and Avocado Sushi Roll 

Trader Joe's

Trader Joe’s 

 

Vegan Broccoli "Cheese" Soup and Cheese Quesadilla

Vegan Broccoli “Cheese” Soup and Cheese Quesadilla

 

Clean Eating Cookies with Almond Milk

Clean Eating Cookies with Almond Milk

Hope your Sunday was as nice as mine!